Glamour (South Africa) - - Glamour Living - Serves 4

Grow­ing up, chef Ja­son White­head liked the veg­eta­bles no other kids would dare eat, and beet­root was one of them. While liv­ing in Lon­don, a Pol­ish lady in­tro­duced him to a sour soup called borscht. This is his best ver­sion.

What you’ll need

The how-to

Com­bine all the mari­nade in­gre­di­ents and give them a whisk. It’s best to make this a day be­fore you want to cook the chicken, as it will need at least 12 hours for the flavours to pen­e­trate the meat. Mas­sage the mari­nade into the chicken wings, cover them and re­frig­er­ate for as long as pos­si­ble.

You can make the raita in ad­vance, too, but it’s bet­ter made when you need it. Grate the cu­cum­ber into a sieve, and press lightly to ex­tract some of the juices (keep these, though, for a smoothie). Place the cu­cum­ber into a bowl along with the rest of the raita in­gre­di­ents. Cover and re­frig­er­ate while you cook the wings.

If you’re do­ing them in the oven, pre­heat to 190°C on the fan set­ting, pop the mar­i­nated wings onto a greased bak­ing tray, sea­son with salt and pep­per, and bake for around 30 min­utes un­til nicely browned and crisp.

Ar­range the cu­cum­ber raita in the cen­tre of a plat­ter and pile the chicken wings on top. Gar­nish with co­rian­der.

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